View previous topic :: View next topic |
Author |
Message |
moorejb Guest
|
Posted: Tue Apr 03, 2007 10:03 pm Post subject: toppings for asparagus? |
|
|
I made asparagus the other night and I was wondering if anyone had any tips as to what could possibly added to them for more flavor? Any ideas?
Thanks
Jess |
|
Back to top |
|
|
Michael Chu
Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)
|
Posted: Wed Apr 04, 2007 3:02 am Post subject: |
|
|
What are you using already? A simple topping of salt and freshly ground pepper and some light olive oil is always excellent. If you're looking for something more, then you can try sauteing some garlic and onions to accompany the asparagus. |
|
Back to top |
|
|
moorejb Guest
|
Posted: Wed Apr 04, 2007 6:28 pm Post subject: asparagus |
|
|
Thank You! I used garlic, salt, pepper, and some olive oil--but I felt like it needed more flavor. I'll try your tip with the onions! thank you |
|
Back to top |
|
|
opqdan
Joined: 25 May 2006 Posts: 43
|
Posted: Fri Apr 06, 2007 12:54 am Post subject: |
|
|
Hollandaise sauce is a traditional topping over asparagus.
Taking a few stalks (depending on size), and wrapping them in bacon tastes great, but it can be difficult to eat.
I prefer mine drizzled with a little bit of olive oil and covered in grated parmesan then roasted at high heat (400F+). This makes for one of my all time favorite vegetable side dishes. The parm adds enough salt and forms a great tasting crust that goes well with the sweetness of the asparagus (made all the more sweet by the roasting). Only roast till they start getting brown though, they will still be a little crisp.
There's nothing worse than soggy asparagus. Along those lines, for the love of food, never ever use canned asparagus. I have had success with frozen though. |
|
Back to top |
|
|
DrBiggles
Joined: 12 May 2005 Posts: 356 Location: Richmond, CA
|
Posted: Fri Apr 06, 2007 5:54 pm Post subject: Re: toppings for asparagus? |
|
|
moorejb wrote: | I made asparagus the other night and I was wondering if anyone had any tips as to what could possibly added to them for more flavor? Any ideas?
Thanks
Jess |
Do what you did, squeeze of fresh lemon. What citrus does for such things makes your mouth happy.
Biggles |
|
Back to top |
|
|
juju Guest
|
Posted: Mon Apr 09, 2007 4:10 pm Post subject: Re: toppings for asparagus? |
|
|
Just add sauteed garlic and mini sweet pepper. It's delicious. |
|
Back to top |
|
|
youngcook
Joined: 11 Apr 2007 Posts: 97 Location: GA
|
Posted: Wed Apr 11, 2007 8:54 pm Post subject: |
|
|
Add garlic, onion, black pepper, salt, and lemon to it. Suate onion until it browns then add all other ingredients adding the salt and black pepper last. |
|
Back to top |
|
|
moorejb Guest
|
Posted: Thu Apr 12, 2007 3:54 am Post subject: toppings for asparagus |
|
|
Thank You for all the suggestions!!
The Parmesan tip was absolutely scrumptious!! |
|
Back to top |
|
|
Guest
|
Posted: Thu Jun 14, 2007 9:52 pm Post subject: |
|
|
I personally like some toasted almonds on top for a little crunch after I saute with olive oil, shallots, garlic, mushrooms, salt & pepper.
I'll have to try that parmesean one soon. |
|
Back to top |
|
|
EngineeringProfessor
Joined: 07 Sep 2006 Posts: 77
|
Posted: Thu Jun 14, 2007 10:13 pm Post subject: Never say never... |
|
|
opqdan wrote: | There's nothing worse than soggy asparagus. Along those lines, for the love of food, never ever use canned asparagus. I have had success with frozen though. |
I use canned asparagus in my chicken & asparagus quesadillas. That reason alone is enough to buy the Salton cooker for making them. |
|
Back to top |
|
|
Watt Guest
|
Posted: Fri Jun 15, 2007 5:23 pm Post subject: |
|
|
finely chopped boiled egg is also used, but I prefer either Hollandaise or a little thickened stock if you cook the aspagus in stock first of all, guinea fowl stock is best for this.
I would not recommend the fad of sauteing asparagus, this will lead to nasty acrylamide being produced, and asparagus doesn't taste of much if fried! [IMHO anyway] stick to simmering in water or stock.
just thoughts
Watt |
|
Back to top |
|
|
Ishbel
Joined: 10 Apr 2007 Posts: 41 Location: UK
|
Posted: Fri Jun 15, 2007 10:38 pm Post subject: |
|
|
I like it simmered and then served with either shavings of parmesan or hollandaise.
As a starter, I sometime quickly blanch the asparagus and then take two spears and wrap with proscuitto up to the seedy head part and then cooked on a griddle pan until the proscuitto frizzles . |
|
Back to top |
|
|
Guest
|
Posted: Sun Jul 01, 2007 4:48 am Post subject: |
|
|
Twop suggestions along the same lines as I've read posted.
1. Along with Hollandaise, Bernaise sauce works well too.
2.. Traditional olive oil, salt and pepper, especially if grilled is our personal favorite. |
|
Back to top |
|
|
Echo
Joined: 15 Sep 2007 Posts: 6
|
Posted: Mon Oct 08, 2007 5:33 am Post subject: |
|
|
I am surprised no one else mentioned this
but asparagus, after being roasted with sea salt and EVOO
is awesome with gorgonzola cheese
crumbled and gently melted in the oven, just a few minutes
yum |
|
Back to top |
|
|
The Yakima Kid
Joined: 15 Nov 2007 Posts: 27
|
Posted: Sat Nov 17, 2007 10:32 am Post subject: Topping for asparagus |
|
|
Around here a little non-fat yogurt with a little lemon juice, a tad of garlic, and some dill is pretty popular. Sometimes I put in a little olive oil.
I've been known to serve this as a sauce on the side when serving salmon and asparagus together.
Another option is a mix of pepper, lemon juice, olive oil and sumac - the non-toxic spice kind you get from Middle Eastern and Greek grocers. |
|
Back to top |
|
|
|